Wash and dry the mutton and saute thoroughly. Grind it on a stone or pass twice through a mincing machine, using a fine plate. Add salt, lime juice and leave for 2 hours or so to allow the mince to become tender.
Roast poppy seeds, almonds, black cumin seeds, cloves, coriander leaves and peppercorns on a hot griddle.
Grind these with ginger, parched gram flour, nutmeg or mace and 1 to 2 tspfuls of cream or curd.
Mix with minced meat, and add red pepper or yellow chilli powder and garam masala.
Add 1 oz water and knead hard for a few minutes, till the paste become sticky and suitable for holding on the skewers.
Chop coriander leaves or parsley fine and add to the ground paste.
Divide into 24 equal parts and flatten them.
Pass the skewer through the centre of each part, and, using a moistened hand, fold the meat on to it.
Rotate the skewer slowly and press the meat gently with the finger moistened with a little water till it completely encircles the skewers for a length of about 4 inch (10 cm).
Leave it for 15-20 mins and then roast on charcoal fire or grill in an electric oven.
Turn slowly when one side is done.
Do not turn the seekhs or skewers around too quickly, as this causes the paste to come off the skewers and fall down on the fire.
While the kebabs are being made, prepare salad for serving them by mixing sliced onions ginger, green chillies, fresh mint leaves, a little salt and lime juice.
Serve with tomato sauce or coriander chutney. Serve immediately.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.